Monday, March 31, 2014

Triple Chocolate Frosted Brownies Recipe


Since I've taken a liking to cooking and baking, I've had a hard time with brownies.  I could never seem to make them correctly, and that wasn't good because brownies are my hubby's absolute FAVORITE.  When I came across a Hershey's recipe like this in one of my mazagines, I wanted to give it a shot.  Hubby was in love <3  These are so moist and chocolatey.  This is now my recipe I will be using every time brownies are requested. 

INGREDIENTS:

3/4 cup cocoa
1/2 tsp. baking soda
2/3 cup butter, divided into 1/3 portions, melted
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cup flour
1 tsp. vanilla extract
1/4 tsp. salt
1 cup chocolate chips
additional chocolate chips, sprinkles, or chocolate candies for topping if desired

For Frosting:
6 tbsp. butter, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp. vanilla extract

DIRECTIONS:

-Preheat oven to 350.
-Grease 9x13 baking dish.
-Combine cocoa and baking soda in a large mixing bowl.  Stir in 1/3 cup of the melted butter.  Add the boiling water and stir until mixture is thick.
-Blend in the sugar, eggs, and remaining melted butter.  Add the flour, vanilla, and salt.  Mix thoroughly.
-Stir in the chocolate chips and pour into baking dish.
-Bake 35-40 minutes or until a toothpick comes out clean in the middle. 
-While brownies are baking, prepare the frosting:
           -Beat butter in a medium bowl to thoroughly soften. 
            Add the powdered sugar and cocoa, and  slowly add milk while mixing. 
            Stir until smooth; add additional milk if needed.  Stir in vanilla.
-Once brownies are done, pour frosting over top while brownies are still warm.  Spread evenly over the whole dish, then sprinkle with any desired toppings.



ENJOY!!

 P.S.  Be careful, these are dangerous, especially if you're on a diet ;)

Sunday, March 30, 2014

Pizza Mac N' Cheese Recipe



This is one of those recipes that I've been thinking about for a while, and it was just going to be a simple, basic recipe.  When I started constructing it, little ideas just kept coming together and this simple recipe became above and beyond what I had ever even imagined it to be!  Sooooo delicious!

The base of this dish is mac and cheese mixed with pizza sauce, pepperoni, and chicken.  Then it escalates to a layer of cheese, then bread sticks topped with more pizza sauce, cheese, and pepperoni.  Going into this I had no idea how it was going to turn out, or if it even would for that matter... lets just say it's going to be a new go-to recipe in this household!

INGREDIENTS:

1 lb. chicken breast, cubed
1/2 lb. small shell noodles (or elbows)
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 can cream of chicken
1/2 cup milk
1-14 oz. jar pizza sauce
1 can breadsticks (the ones that pop really loud when you twist them open)
1 package pepperoni
parmesan cheese
1 tbsp. minced garlic
olive oil
salt & pepper

DIRECTIONS:

-Preheat oven to 375.
-In a saucepan, bring water to a boil and cook pasta until al dente; drain and set aside.
-Meanwhile, heat a drizzle of olive oil in a skillet.  Add chicken and season with salt and pepper.  Cook thoroughly.  Mix in the minced garlic and about 1 cup of pepperonis diced.  Cook another 2-4 minutes until pepperoni is heated and slightly crispy.
-In a small saucepan combine the cream of chicken, milk, and 1 cup of pizza sauce.  Heat thoroughly.
-In a 8x8 baking dish, add the cooked pasta, the chicken & pepperoni, and the pizza sauce mixture.  Stir together.  Add in 1 cup cheddar cheese, 1/2 cup mozzarella cheese, and a sprinkle of parmesan cheese and stir until everything is combined.
-Top with 1/2 cup mozzarella cheese.
-Spread bread sticks over top of the pasta, making one even layer (I had to break a couple in smaller pieces to fill in the nooks and crannies).  Drizzle bread sticks with olive oil and sprinkle more parmesan cheese over top.
-Bake 15-20 minutes- time may vary, just watch until bread sticks are golden brown and fully cooked.
-Spread the rest of the pizza sauce over the bread sticks and sprinkle the remaining cheese over top, then spread a layer of pepperoni on top.
-Bake another 5 minutes or until cheese is melted and pepperonis are crispy.


ENJOY!!!


Thursday, March 27, 2014

Sloppy Phillys Recipe


This recipe is dedicated to all the man-fan's I have out there... this was thought of with your manly appetites in mind... this was sooooo full of flavor and so juicy that I even put it on top of my mac n' cheese... thus leading me to wanting to create PHILLY CHEESESTEAK MAC N CHEESE!!  Yep, it's gonna happen, and I'm thinking it'll involve white cheddar, steak strips, and some other delicious elements... stay tuned for this in the near future ;)

INGREDIENTS:

1 lb. ground beef
1 green pepper, diced
1/2 red pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tbsp. olive oil
salt/pepper
2 tbsp. worcestershire sauce
1 tbsp. soy sauce
1- 10 1/2 oz. can Beef Consumme (Campbell's)
2 beef bouillon cubes
Toasted onion buns
slices of cheese such as swiss or provolone

DIRECTIONS:

-In a large skillet, drizzle olive oil and turn on medium-high heat.  Add the peppers, onion, and some salt and pepper to the pan and cook 10-15 minutes or until they are soft.  Stir in the garlic, worcestershire sauce, and soy sauce.
-Add the ground beef to skillet with the beef consumme and bouillon cubes; cook and crumble beef until no longer pink.  *Note this will be somewhat watery, but it's PERFECT for making an open-faced sandwich with a soggy, beefy bun.  If you don't want it as watery, only use about half the can of beef consumme.
-Meanwhile, toast onion buns under the broiler in the oven just long enough to brown them.
-Scoop out this delicious beefy goodness on a bun, top with cheese, and indulge in this twist on two different American classics :)

Enjoy ;)

Tuesday, March 25, 2014

Spicy Chicken Stir Fry Bowl Recipe


So Chinese food has always been one of my faves, and ever since I started cooking and experimenting with recipes, Asian dishes have been the most fun to make.  There is so much potential!  This one is BY FAR the best yet.  It reminds me of Mongolian BBQ (my fave restaurant from downstate).

INGREDIENTS:

1 lb. chicken tenderloins, cubed
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
3 cloves minced garlic
1 cup broccoli florets
1/2 cup pineapple tidbits
2 tbsp. sesame oil
2 tbsp. olive oil

sauce
1/2 tbsp. sriracha hot sauce
4 tbsp. General Tso sauce
4 tbsp. sweet chili sauce
1 tbsp. soy sauce

1/4 cup chopped green onions
1 pouch stir fry noodles

DIRECTIONS:

-In a wok or skillet, heat olive oil.  Add in the rest of the first group of ingredients and cook until veggies are soft and chicken is cooked thoroughly.
-Stir in the 3 sauces and the stir fry noodles and heat thoroughly.
-Serve topped with chopped green onions.

**This is SO good that I ate it cold the next day for lunch!  It is a bit spicy so if you can't handle the heat omit the sriracha and cut back on the General Tso.

Enjoy ;)

Sunday, March 16, 2014

Teriyaki Sketti & Meatballs Recipe


Ok... So I usually wake up first thing in the morning and start thinking about what I want to make for dinner.  Last week, I admit, I had a day of slacking.  I didn't even bother with thinking about it.  Although it was nice, once I got home I was kind of scatterbrained and didn't know where to start... and I was HUNGRY.

This recipe I whipped up actually pretty quickly, and I used everything I had in the pantry!  That's almost unheard of for me, usually I'm at least one ingredient short.  The meatballs are what took the longest for this, everything else was whipped up while they were baking :)


INGREDIENTS:

Meatballs
1 lb. ground turkey
1 egg
1/2 cup panko bread crumbs
2 cloves garlic, minced
1/2 tsp. ground ginger
1/2 tsp. soy sauce
1/4 cup sliced green onions (plus more for garnishing)
1/2 tsp. black pepper

Teriyaki sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 tbsp. sesame oil
1 tbsp. rice vinegar
1/2 tsp. ground ginger
1 tbsp. cornstarch + 2 tbsp. water
2-3 tbsp. sesame seeds

Stir fry noodles (I used these I found at Walmart)
1 tbsp. soy sauce

DIRECTIONS:

-Preheat oven to 400.
-Mix all the ingredients for the meatballs together in a bowl.  Roll into about 1-inch wide balls and place on a greased or tin foil lined baking sheet and bake for 35 minutes.
-While meatballs are cooking, start preparing the sauce;  In a medium saucepan combine the soy sauce, water, brown sugar, sesame oil, rice vinegar, and ground ginger.  Heat on medium-low heat until the brown sugar is dissolved.
-In a small bowl, combine the cornstarch and 2 tbsp. water together.  Add this to the teriyaki sauce and stir until combined and thickened.
-Once sauce is thick, stir in sesame seeds (more or less depending on how much you prefer).
-In a small skillet, heat up the stir fry noodles with the 1 tbsp. of soy sauce and a couple scoops of the prepared teriyaki sauce.
-To serve, scoop noodles on a plate, top with a couple few delicious meatballs, and scoop a heaping amount of teriyaki sauce on top of it all.  Sprinkle green onions over the sauce.

ENJOY!!
xoxo

Monday, March 10, 2014

Dutch Oven Spaghetti Sauce Recipe


So my lovely hubby got me a really pretty blue dutch oven for Christmas and I haven't really come across a recipe that intrigued me to cook in it.  Over the past weekend I wanted to cook something low and slow but it was too late in the day to use the crock pot.  I decided to get crazy and try to make some sketti sauce in the dutch oven.  I know, how rebellious ;)
This tasted SOOOOO good and it tasted like it really was cooking all day long!


INGREDIENTS:

1 lb. ground turkey
1 onion, diced
3 cloves garlic, minced
1 green pepper, diced
2 tbsp. olive oil
1- 15 oz. can tomato sauce
1- 6 oz. can tomato paste
1- 28 oz. can crushed tomatoes
2 tbsp. sugar
1 tsp. basil
1 tsp. parsley
1/2 tbsp. oregano
dash of cayenne pepper
1 tsp. garlic pepper
1 tsp. garlic salt
salt & pepper to taste

DIRECTIONS:

-Heat olive oil in dutch oven.  Add in the ground turkey, onion, and green pepper and cook until turkey is no longer pink.
-Stir in remaining ingredients, cover, and cook on low for 3-4 hours.  The longer the better!

*Note: Seasonings may need to be adjusted according to taste- use your judgement here!

ENJOY!!
xoxo

Sunday, March 9, 2014

Bacon Wrapped Hot Dogs Recipe


These are absolutely amazing... and they cooked perfectly!  I cooked them in my new grill pan my hubby got me for Valentine's Day.  Honestly, I don't know if or how the bacon would cook thoroughly and evenly with another method of cooking, so if you have a grill pan, USE IT!! And if not, GET ONE!!

Pork wrapped pork... crispy mouthgasmic pork... what could be better??  Perhaps a bacon wrapped CHILI DOG!?  Yeah, I got fat that weekend but it was SOOO worth it.  I made the bacon wrapped dogs, then topped them with my Meat Lovers Hillbilly Daytona Chili.  UGH... it was love at first bite.


INGREDIENTS:

8 Hot Dogs
8 slices bacon
toothpicks
Hot dog buns

DIRECTIONS:

-Wrap each hot dog with a slice of bacon.  If the bacon doesn't seem like its going to stay in place on the hot dog, secure with toothpicks.
-Cook the dogs in a grill pan over medium heat, turning every couple minutes to make sure bacon cooks thoroughly and evenly.

There really is no designated cook time, I just cooked each hot dog until the bacon was super crispy and PERFECTTTT.  Maybe 10 minutes, and it was worth the wait ;)

ENJOY!!XOXO

Sunday, March 2, 2014

Spaghetti Carbonara Recipe


If you know me, you know I love pasta... cheesy, creamy, delicious pasta.  I've always wanted to try to make spaghetti carbonara but it seemed intimidating.  Let me tell you... ITS SO EASY!  I'm so mad it took me this long to try it.  I've been seeing a lot of this recipe lately, like on Food Network.  When I got my most recent issue of Food Network magazine (THE BACON ISSUE!!!) this recipe was in it.  I knew I had to make it, and I'm SOOO GLAD I did!!

INGREDIENTS:

1 pkg. thick cut bacon (about 8 slices), cut into small pieces about 1/2 inch thick
12 oz. spaghetti noodles
4 eggs, beaten
1 cup freshly grated parmesan cheese, plus more for topping
2 tbsp. chopped fresh parsley
black pepper
salt

DIRECTIONS:

-Bring a large pot of salted water to a boil.  Cook spaghetti noodles as directed and drain.  BEFORE you drain the pasta, reserve 1/4 cup of the pasta water; set aside.
-While the pasta is cooking, cook the bacon pieces in a large skillet until crispy.  Once bacon is cooked, stir in the spaghetti noodles and reserved pasta water to the skillet and stir thoroughly. 
-Add the beaten eggs, parmesan cheese, salt, and pepper.  Stir continuously while cooking so the eggs don't scramble.  Cook 1-2 minutes until sauce is smooth and creamy.  Stir in parsley.
-Serve topped with more black pepper and parmesan cheese.

ENJOY!!
xoxo